INGREDIENTS:

1 (12 oz.) pkg. pasta twists
2 (10 oz.) pkgs. frozen broccoli spears
1 (16 oz.) carton cream style cottage cheese
1/4 c. sour cream
2 (15 oz.) jars commercial spaghetti sauce
3 c. (12 oz.) shredded Mozzarella cheese

(This recipe freezes well before baking.)

DIRECTIONS:

Cook pasta according to package directions; drain. Cook broccoli according to package directions; drain and set aside.

Combine cottage cheese and sour cream; mix well.

In a lightly greased 13×9x2 inch baking dish or two 1 1/2 - 2 quart baking dishes layer: 1/3 of noodles, 1/2 of broccoli, 1/3 of spaghetti sauce and 1/3 of Mozzarella; repeat layers once.

INGREDIENTS:

CRUST: (Pasta Frolla):

2 c. flour
3/4 c. sugar
1/4 lb. butter (butter)
2 eggs
4 tbsp. milk
1 tsp. vanilla

FILLING:

2 lbs. Ricotta
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
1/2 c. cooked rice
1 c. milk
1/2 tsp. cinnamon (optional)
3 egg whites, beaten stiff

DIRECTIONS:

Crust: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling below. Bake in moderate 350 degree oven about 3/4 to 1 hour.

Filling: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites. Fold into first mixture. Pour into pie shell and bake.

INGREDIENTS:

1-2 eggplant, cubed
2-3 lg. green peppers, cubed
1 lg. can whole tomatoes
1 lg. onion, diced
1 lb. mushrooms, cut in chunks
2 cloves garlic, minced fine
1 can kidney beans
3-4 stalks celery, diced
1 1/2 lb. sausage or cubed steak, cut up
1/4 tsp. garlic powder
1 tbsp. basil
1 tbsp. oregano
Cooked pasta, if you wish

DIRECTIONS:

Lightly brown meat. Add all other ingredients. Bring to boil, reduce heat and simmer until vegetables are tender. Add pasta, if you wish. Good for buffet dish.